4 boneless, skinless chicken breast
1/4 cup olive oil
3 tablespoons white vinegar
Juice from 1 lime
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon all spice
1/4 teaspoon cayenne
1 scotch bonnet chili (these are not easy to find in Ohio so I used two Serrano chilies) minced
2 cloves garlic minced
2 tablespoons minced onion
6 pineapple rings
1 avocado
1 tablespoon minced onion
Juice from half a lime
1 large clove of garlic minced and then pasted with salt
1/2 chipotle pepper
1/4 teaspoon black pepper
1 tablespoon cilantro minced very fine
3 green plantains
2 cups vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon garlic powder
Place all of the marinade ingredients in a medium bowl and mix well. Add the chicken breast to a large freezer bag. Pour the marinade in and seal. Rub the marinade into the chicken and place in the refrigerator for at least 1 hour, but up to 24 hours. When the chicken is ready to be cooked take the pineapple rings on the counter top grill with a drizzle of olive oil. While these are grilling peel the plantains and cut them into 1 inch pieces. Remove the pineapple and set aside. Place the chicken on the grill and let them cook. Place the vegetable oil in a 3 quart sauce pan and heat over medium high heat. Fry the plantain pieces until they are light golden brown. Drain on a paper towel. Let these cool for a few minutes. Place them one at a time between wax paper and smash with the bottom of a coffee cup. Once all of them have been fried and smashed, place them back in the hot oil and fry until dark golden brown. Once removed from the oil sprinkle with the salt and garlic powder. Serve hot! Mix the avocado, lime, onions, garlic, chipotle, cilantro and black pepper with a fork. This is going to replace a mayonnaise or mustard on the sandwich. Use some cheese slices to add a creamy texture along with the guacamole. For more on this recipe or any others please email me at alesia.leach@gmail.com
No comments:
Post a Comment